A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

toasted pitta bread

200g tub tomato salsa, to serve

green salad, to serve

1 small red onion, roughly chopped

Method

Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

This was a really good! We had ours with sweet potato wedges & hummus :) will definitely make this again! Falafel can go wrong really easily but this recipe was perfectly balanced!

kismetjeska

17th Jul, 2017

1.3

I've tried this recipe three times now, and each time it's been really disappointing. Even with the spices all doubled, the burgers are very bland. The only flavour is occasional bits of raw onion... if you're looking for a good veggie burger recipe, make something else instead.

Idka93x

4th Jul, 2017

5.05

These are great! I've altered the recipe. I've added fresh garden peas and instead of some the above spiciest I added tea spoon of Thai red curry for some kick. Also I've left some chickpeas and green peas on side and I've mashed it slightly with fork and also fried some onion and added it to the mash so it had some bits in it to make it more solid (I've also added some flour to the mash) I've coated it in flour and breadcrumb mix which made it even more solid so when frying in quite deep oil it was beautifully brown and crisp . I recommend playing a little with this recipe! Lovely! :-)

Recipefinders

17th Jun, 2017

1.3

This is not Falafel. This is cooked chickpea mash. You need to soak dried chickpeas in water overnight. The next day the chickpeas need to be left on a towel till they dry thoroughly. Can chickpeas don't work for falafel.

rockmusicianswife

21st Apr, 2017

I made this mix up with double the amount of spices and harissa but it was still not that flavoursome enough for mine and my families taste. Chick peas are very bland so need lots of spices and garlic. Made a double batch up today and have added tablespoons of coriander and cumin and instead of harissa added chilli flakes. We put harissa paste on them when cooked. I also made a tahini sauce which goes well with them.

Saize

5th Jan, 2017

3.8

Surprisingly the kids loved these burgers. So on that note I will be making them again.

Pages

We think these are better when not frozen. We always include any freezing information above the nutrition and mark a dish as freezable if we think it will give good results when defrosted and reheated. Hope that helps.

GraceOlivia606

24th Aug, 2016

In the calorie count is the pitta bread also counted or is that an extra?

goodfoodteam

1st Sep, 2016

Hi Grace, the calorie count does include the pitta. If there are items not included in the calorie count we always include this in brackets in the nutrition box. Thanks for your question.

Veggiecookingbe...

14th Feb, 2016

So I didn't try doubling the spices as I didn't read the comments first time round, this may help sort out the lack of taste. However my falafel didn't go that nice browny colour you'd expect but very green! How would I stop this, I definitely didn't miss out Any of the ingredients? Maybe I'll bake them next time, if so what temp and how long? the consistency was a little too wet would I just add a little more flour? Also I used tinned chickpeas, the can with water weighed 400g however after draining the tin states it is only 240g, is this what the recipe means or should I use two cans? Also should I cook the chickpeas seperatley before, I wasn't sure? As you can tell they weren't a success, please help!!

gillysk

18th Aug, 2015

Could I freeze them?

AliceLouisaPearce

2nd Mar, 2015

Can these be frozen? Either cooked or before cooked?

rubyloula

28th Jun, 2015

5.05

I froze them before cooking. Didn't shape before freezing, just bunged the lump of mixture into a piece of clingfilm and stuck it in the freezer. Then on the day of cooking popped them in the fridge for a few hours to thaw out before shaping and cooking. Once thawed they were a little too moist but I baked in the oven so it wasn't a problem as that dried them out a little. If you're frying you could bake in the oven to dry out a little before frying I guess?

AliceLouisaPearce

27th Feb, 2015

Could these be frozen?

bristolren

13th Dec, 2013

Although the flavour of these was lovely, (I did add coriander instead of parsley) but they broke up in the pan? Shouldn't there be something to bind them? What did I do wrong?

Pages

Made mine with gluten free flour and served in gluten free flat sandwich thins. Slightly wet to handle but cooked beautifully!

joanna1972

20th Jul, 2014

5.05

Ignore the method here...I have blended all together and found it very wet, hopefully not too much of an issue as they're in the fridge for tomorrows dinner and hopefully will firm up, but boy what a mess in the shaping!! Due to a broken large food processor the first time I did this I did it with a mini blender, chick peas in batches then all the other 'wet' ingredients as much as the chopper could deal with and into a bowl. Spices and flour in and the end, then get your hands in...you have much more control over the texture!!!

Whiphound

10th Jul, 2014

5.05

Delicious served with cucumber raita like this: http://www.bbc.co.uk/food/recipes/cucumberandmintraita_67787

Jade_82

20th Nov, 2013

Seriously good ... tastes great with salad and salsa on wholemeal wraps although i add extra garlic and crushed chillis or chilli powder and found that 1tbsp of flour was enough plus for an extra healthy option swapping the oil for half a beaten egg holds the mix together just as well :)

HB3

17th Jul, 2013

- Can be made ahead pausing between steps 1 and 2. Store falafels in the fridge on a tray covered in clingflim. Can be individually wrapped and frozen.
- I added 1-2 tsp of harissa paste and the juice of 1/2 a small lemon. This gave a better flavour.
- I processed all ingredients but the parsley in 'pulse' bursts. It was smoothish with chunks of chickpea. I then added the parsley and gave it two more bursts. This gave it texture (as it was not processed to be completely smooth) and held together well.
- I used 150g/200g dried chickpeas to keep costs down and prepared them the day before.
- It made 12 small patties to feed 4 people and was served with guacamole, chive mayo and wedges for supper. I cooked them in a non-stick frying pan with a lid. I found the oil burnt the bottoms so omitted with the second batch.
- If you want added crunch to the outside, they can be rolled in fine breadcrumbs or crushed cream crakers/water biscuits or finely ground rice krispies.

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.